All Dried Up

Change the texture, flavor, and shelf life of produce with one kitchen tool.

By Edward Lee


Savory GranolaSavory Granola

  • 1 pint cherry or grape tomatoes
  • 1 teaspoon finely chopped thyme
  • 2 cups oats, not quick-cooking
  • 1/2 cup pepitas
  • 1/2 cup soy nuts
  • 1/4 cup barley flakes
  • 2 tablespoons amaranth seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon chopped thyme
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1/4 cup + 2 tablespoons extra-virgin olive oil
  • 1 egg white

1. Slice the tomatoes in half and toss with the finely chopped thyme. Arrange in a single layer on dehydrator trays. Dry the tomatoes for 8 to 10 hours at 125°F.

2.  Preheat the oven to 300°F. In a large bowl, combine the oats, pepitas, soy nuts, barley, amaranth, and sesame seeds. In a medium bowl, combine the remaining ingredients and whisk until combined and frothy. Pour over the grains and stir to combine.

3. Pour the mixture onto a large baking dish in an even layer. Bake for 25 to 30 minutes, stirring every 10 minutes. The granola will be crisp and golden. Remove from the oven and cool. Add the tomatoes and store in an airtight container.

Makes 3 cups